Sounds lovely!
Will you be serving cocktails? And how long do you plan for a cocktail hour? That will determine what you serve....if you are only thinking of 20 minutes or so before you call people to the table, I would just have out a couple of bowls of nuts and perhaps some of those snack mixes. If you are having a real cocktail hour I would thing of things like cheese puffs ( cream puff pastries made with cheese) or tiny endive leaves with perhaps an eggplant caponata filling them or some bruschetta.
I am not a fan of baked brie because 5 minutes after it comes out of the oven, it becomes rubbery and all the fat is on the outside.
As for the greenbeans...I sometimes will chop a couple of onions, and caramelize them, and reduce a cup of balsamic vinegar down to about 1/2 a cup....set aside, then at the last minute, put the tiny greenbeans into a fry pan with a bit of olive oil and a couple of T water...cook them shaking the pan often until bright green ( or you could add water and a lid and give them a little steam and pour off the water) then add the onions and the balsamix and toss until heated through.
Have fun!
Linda C

It does sound like a really nice dinner. For the green beans, I'd keep it really simple, since you already have nuts in the wild rice and the carrot souffle is rich. Sometimes I saute just a small amount of strips of proscuitto in olive oil, then add the beans and cook as Linda described.

As for appetizers, maybe crab-stuffed mushrooms?
Or crackers (Or puff pastry squares) topped with a bit of goat cheese and a slow-roasted cherry tomato half?

If you don't use the prosciutto in the beans, perhaps broiled prosciutto wrapped dates.

It's simple but never out of style---a nice cheese platter. Get some nice cheeses and some unusual crackers and/or very good thin baguettes. Do you have a Trader Joe's near you?

Love your menu; may borrow your carrot souffle idea.

I always like to serve shrimp cocktail. It's not filling and is a nice way to segue into the meal. You might also consider some crudite with a lite dip. A little something for everyone.

Even if this is a full cocktail hour, those and perhaps one small hot nibble wouldn't be going overboard. Or, iksnay on the shrimp and put out a small antipasto platter (dried sweet (or hot) sausage, prosciutto, olives, grilled artichoke hearts, provolone (or ricotta salade), roasted peppers) and think slices of baguette, and just add something hot.

I happen to be big on the cocktail hour and hors d'oeuvres!

Sue

Lovely meun ! I love Coquille St Jacques but rarely get to have it becasue DH can't abide scallops...silly man!

I would serve a potato instead of the rice only because I love the au jus that comes with cooking the prime rib and I'm not a rice person......but that's just me.

I served a great green bean and caramelized pearl onion dish over the holidays. Everyone enjoyed it. I have the recipe if you are interested.

Depending how long cocktail hour is I'd serve a special cheese selection ( just two max three) and probably one other hot appetizer, perhaps, Stuffed Mushrooms, Gougere or Proscuito and Honey Mustard Palmiers. I'd avoid shrimp with the Coquille. Recipes available.

Now I'm dying for Coquille St Jacques........

Have great time and let us know how it went!

Fun! Everything sounds so lovely.

I'd stick with something light for the cocktail hour. Cheese straws, nuts, a cheese platter, olives.... Don't prepare too many things you'll have to pass around or you won't have time to hang out with your guests.

Also, if you can, hire someone to help you in the kitchen... it makes a world of difference in the heating/serving/cleaning for that many guests.

AM

You have an impressive line up of food for your guests.

In my humble opinion and experience, especially for home entertaining, careful plating of what you have planned will transform your dinner from just delicious to a remarkably memorable event, all with the same recipes and ingredients.

Even before they start eating, you want your guests to say, "Wow! OMG! DonÂt touch. Let me take a picture first!"

dcarch

your ideas are terrific. Chase I would love the green bean recipe with the carmelized pearl onions. I thought about having double baked potatoes instead of the rice dish and I still am not sure which would be best. They are both pretty easy to make and the potatoes I could cook earlier in the day.

Also for the standing rib roast I am thinking of cooking it on the grill. I only have one oven and need the oven space. Has anyone cooked standing rib on the grill? I have cooked a tenderloin of beef on the grill and loved it. The butcher said he could take the meat off the bones and tie the bones on to the roast so the meat would get the flavor of the bone. Has anyone has a rib roast trimmed that way?

I love all your advice and help. Keep it coming.

Thanks.

Barb

Barb, I don't grill so I can't help you on the beef, somehow I'll bet Ann T has done that, she loves to grill and does it year round, even if she has to stand in the snow.

Your menu sounds delicious and all I can add is that some light appetizers would be good because I wouldn't want to miss one bite of that dinner!

Annie

Barb I 've had the butcher take the bones off and tie them back on. Makes carving a whole bunch easier especially a 7 rib roast.

Here's the recipe I'm sure it's from someone here but looks like I didn't keep the name. Hopefully someone will put their hand up. It's a delicious side dish and very elegant. Bonus you can do the onions the day before and the beans can be blanched earlier in the day!

PS: I plated the dishes so just mixed the onions and beans together but the presentation described in the recipe would be lovely for a buffet.

Green Beans With Carmelized Pearl Onions

36 pearl onions, peeled
3 Tbl butter
3 Tbl brown sugar
1 Tbl balsamic vinegar
Salt and freshly ground pepper
1 Lb fresh green beans washed and trimmed
1 Tbl olive oil
1 Clove garlic minced

1. Place the peeled onions in a skillet and pour in enough water to just cover
2. Boil over high heat for about 10 minutes ( I boiled 5 mins)
3. Add the butter and sugar and continue to boil until all of the water is evaporated and the onions begin to cook down
4. Reduce the heat to medium. Continue to cook until the onions brown and the sauce reaches a syrupy consistency.
5. Add the balsamic vinegar and continue to cook until it evaporates. Season with salt and pepper. The onions can be placed in a bowl, covered and refrigerated at this point. Warm them before serving.
6. Place the green beans in a microwave safe dish. Pour about 1 inch of water into the bottom of the dish. Micro on high for 5-6 minutes. The beans should be bright green and just crisp tender. Drain the beans and cover with ice cubes.
7. In a skillet heat the olive oil over medium high heat. Add the garlic and cook for 1 minute.
8. Add the green beans to the skillet and toss to coat. Season with salt and pepper.
9. To Serve - place the green beans on a platter- make a well in the center and place the caramelized onions in the well.

Onion tip: peel the onions by slitting the root bottom of each onion with a knife. Drop the onions into boiling water for two minutes. Remove them and place directly into a bowl of ice water to stop the cooking process. The skins will come off easily.

Recipe Courtesy of: "At Home In The Kitchen" by Jorj Morgan (a friend of mine from Ft. Lauderdale, FL and a fantastic cook!) ~

For appetizers, a nice fresh fruit and veggie tray, both with dips, and some mixed nuts. All can be made in advance. They will refresh the palate for the rich dinner.

"I make a good salmon mousse but thought that wouldn't go with the Coquille St. Jacques."

Either or both sound good to me. Depending on presentation, garnish, etc. they wouldn't necessarily be redundant, if that is your worry.

Jim

Thank you Chase for the recipe. This sounds perfect and I plan on making it for my dinner. You said you had a rib roast with the ribs tied on. Did the roast taste as good as one that keeps the ribs attached?

Barb

Your welcome Barb. Hope you enjoy.

Yes I would say it did. If not it was not discernible to me or my guests. Certainly the "au jus" was just as flavourful and carving was a breeze.

PS: What time is dinner, my invite must be lost in the mail! ; )